If using ripe tomatoes, blanch the ripe tomatoes in a
large pot of boiling water for 10 seconds. Transfer to colander;
cool slightly. Peel off skin. Cut tomatoes in half; remove
seeds and chop. In a medium saucepan cook the onion in olive
oil over medium heat, stirring frequently, until golden
brown, about 4 minutes. Add the garlic and cook 1 minute
longer. Add the chopped tomatoes. Cook uncovered over medium
heat for 20 minutes. (If using canned tomatoes, decrease
cooking time to 10 minutes.) Spoon 3/4 of mixture into food
processor or blender container; puree until smooth. Return
to saucepan. Add milk, basil, and red pepper to the soup.
Heat until hot, but do not boil. Season to taste with salt
and pepper. Divide the soup into two warm bowls and serve
immediately. Garnish with fresh basil leaves, if desired.
Makes 2 servings.